My Home

My Home

My Recipes

My Recipes

Toddler Fashion

Toddler Fashion

Flatbread & Tzatziki Dip Recipe

Tuesday, 4 August 2015

I've had a bit of a recipe break recently. After we came back from our holiday, I decided I wanted to try and get serious about my weight loss. To help with that I was going to go easy on the baking to ensure no temptations. Funnily enough, even though I haven't been posting recipes, my baking theory went out the window. I have been baking like mad. I love to include freshly baked goodies in baby girl's lunches. At nearly 11 months old meal times are (mainly) fun. I also don't like to turn up anywhere empty handed so have been getting creative with some naughty baking too and refraining from eating too much of it by giving it away.

Whilst we were holidaying in Greece, I really loved the food. Even though I am not a meat eater and the Greeks really are, I love the idea of chucking bits and pieces together for a meal. Things like flat bread, tzatziki and salad I really enjoy. You can buy these in the supermarkets if you want something quick but they never taste as authentic as in Greece. I've been playing around and have nailed a tzatziki recipe, it's not naughty so it has been great for my diet. I also got some inspiration from Mr. Oliver and come up with a super easy flat bread recipe.

I really mean super easy. It is literally 3 ingredients and one of those is really a garnish. They are a great accompaniment to go with the dip and are jut great in general to go with my baby girls meals. I've gone with the rustic look and cut the flat bread into triangles and square shapes but you can cut them however you want to make it fun for the kiddies. I've even done love hearts before. Go for it. Get creative!

The flat breads are a fab recipe for kiddie lunches and even baby led weaning. The great thing is that you can make whatever size batches you want. All you have to do is made the recipe with equal amounts of Greek yoghurt and flour.

Flatbreads With Tzatziki Dip

Makes: Aprx 10 small sized flat breads

Time: 1.5 hours

Ingredients

250gself raising flour (sifted)

500g greek yoghurt

1/2cucumber

Aprx 15mint leaves

1minced garlic clove

1 tablespoonlemon juice

1/2 teaspoon salt

Cooking Directions

Peel the cucumber and grate. Once it's grated, chop it up so the cucumber is in small thin bits. Place in a colander, sprinkle with salt and allow the excess water to drain for 1 hour.

Chop 10 mint leaves into small pieces. Once the water has drained from the cucumber, combine it with the remaining 250g greek yoghurt, minced garlic, mint leaves and lemon juice. Combine well. The dip is best when it has time for the flavours to infuse so if you can, pop it in the fridge and let it sit before serving.

Chop remaining 5 mint leaves into very small pieces. Combine 250g greek yoghurt, 250g self raising flour and mint pieces until it forms a dough. Kneed lightly until it all comes together. The dough will remain a little sticky but if it is unmanageable to work with just add some additional flour.

Dust or surface with flour and use a rolling pin to flatten. You can finish the flattening process with the palm of your hands. Once flat you can cut the dough into whatever shapes you desire.

Use griddle late plates to bake the bread, cooking for approximately 5 minutes once the plates are warm. You can also use a fry pan cooking for about 5 minutes using a turning spatula to flatten as it bakes. You won't need and oil and you'll need to cook these in 2 batches.

Serve the bread hot with the tzatiki on the side for dipping. Be careful not to eat it all at once or keep it all to yourself. This dish is PERFECT for sharing!